Thank you!

Eddy, I really appreciate your kind words. As a chef, we should always try different ingredients and cooking techniques. Never stop learning and improving from the last dish that we had made. I am glad you really enjoyed this video. Best, Chef Lee.

Thanks Eddy, the idea of putting jelly on a tartare actually comes from my kids. Took me some trial and error to get the right flavor and consistency to go with raw fish.......:-)

Hi Jack, yes. I used the same mixture and pour down to a small pan. When it sets, I then cut them with a cookie cutter.

Thank you Karine!

Thanks Mohamed!!

спасибо

Hi there, The tuna I use in this recipe are fresh cuts. Look for sashimi grade in the market which is standard in sushi restaurants. I usually recommend to use it the day of. However, if you like to use the next day, simply wrap it up in plastic wrap and keep it chilled for the next day. I will not recommend for it to seat in the fridge for longer then 24 hours to ensure freshness for tuna tartare. Tips on looking for fresh tuna. Fresh tuna should be deep red in color. Avoid dark or oxidized looking ones. Also very important, they should never appeared to be wet and soft. Wet often mean the fish has been on the shelf for a while. Fish’s muscle tissue starting to lose its ability to hold water .Fresh tuna should be firm and dry to the touch. For tartare I only recommend fresh tuna not frozen. Because when tuna is frozen,it loses the texture and flavor from my experience. All the seasoning is done in the video and I did not pre - season the fish. Hope this helps. Best Lee

@@thepracticalkitchen5892 Thank you Mr Lee for getting back to me . I understand and will do as you said. Thank you.

Hi there, same recipe as the caviars. Pour them out into a small flat pan. Let it cool down and transfer to the fridge. When it sets, your jelly sheets are ready to use.